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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #304855

Research Project: AMYLOSE HELICAL INCLUSION COMPLEXES FOR FOOD AND INDUSTRIAL APPLICATIONS

Location: Functional Foods Research

Title: Effect of baking and storage on the fatty acid composition of cookies with chia seed meal

Author
item Singh, Mukti
item Liu, Sean

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 10/5/2014
Publication Date: 10/8/2014
Citation: Singh, M., Liu, S.X. 2014. Effect of baking and storage on the fatty acid composition of cookies with chia seed meal [abstract]. American Association of Cereal Chemists' International.

Interpretive Summary:

Technical Abstract: Chia (Salvia hispanica L.) seed is an ancient crop of the Aztecs that has recently gained interest as a functional food. Chia seeds are a good source of polyphenolic compounds with antioxidant activity. However, the effect of baking and storage on the antioxidant properties of chia seed meal is not known. This study was undertaken to study the fate of fatty acids especially alpha-linolenic acid during storage in cookies containing chia seed meal. Whole chia seeds were obtained from local grocery store and ground into a meal. The chia seed meal fat was found to contain 62% alpha-linoleinc acid. The meal was added to flour in cookie formulation based on AACCI Method 10-53. Additional water (1.5:1 Water: Chia) was needed to make the cookie dough. Baked cookies were stored at 50C and at ambient conditions (22C). Cookies were evaluated at 1, 4, 7, 14, 21, 28 and 42 days for texture, water activity, and fatty acid content. It was found that the presence of chia seed had a significantly protective effect on the linolenic acid content in cookies stored for 21 days at 50C.